Good Food
Russ Parsons' Clam Chowder
Russ Parsons is the editor of the LA Times' food section . In their test kitchen, they made clam chowder. Here's a recipe . Original American clam chowders were thickened with ship's biscuits instead of potatoes and used salt pork. In today's clam chowder, you'll inevitably find clams, cream and potatoes.
By Evan Kleiman • • 1 min readRuss Parsons is the editor of the LA Times' food section. In their test kitchen, they made clam chowder. Here's a recipe. Original American clam chowders were thickened with ship's biscuits instead of potatoes and used salt pork. In today's clam chowder, you'll inevitably find clams, cream and potatoes.
The full episode
3 of 8
Clam Chowder; Anonymity and the Restaurant Critic; Harold McGee- 0:00Market Report
- 6:37Update on the Immokalee Workers
- 15:41Russ Parsons' Clam ChowderYou’re reading this
- 21:46The Border Grill Downtown
- 29:20Anonymity of a Restaurant Critic
- 35:19Questions for Harold McGee
- 46:40JAX Donuts
- 52:51Disposing of FOG's
The full episode
3 of 8Clam Chowder; Anonymity and the Restaurant Critic; Harold McGee- 0:00Market Report
- 6:37Update on the Immokalee Workers
- 15:41Russ Parsons' Clam ChowderYou’re reading this
- 21:46The Border Grill Downtown
- 29:20Anonymity of a Restaurant Critic
- 35:19Questions for Harold McGee
- 46:40JAX Donuts
- 52:51Disposing of FOG's